1 teaspoon olive oil 1 clove garlic, minced 2 cups uncooked long-grain rice 1/2 cup water Two 14-1/4 ounce cans gf chicken broth 1 cup frozen peas, thawed 1/2 cup parmesan cheese, grated 1/4 cup scallions, chopped 1/2 teaspoon dried basil 1/4 teaspoon pepper
In a large saucepan heat oil over medium-high heat. Add garlic and saute 1 minute. Add rice and cook for 2 minutes, stirring constantly. Stir in water and broth; bring to a boil. Cover, reduce heat to medium-low. Cook for 20 minutes. Remove from heat, fluff rice with a fork and add remaining ingredients, mixing well. Serve.